Best 9 Grilled Swordfish With Tomato Artichoke Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled swordfish with tomato artichoke salsa is a light and flavorful dish that's perfect for summer entertaining. Swordfish is a meaty fish with a mild flavor, perfectly complemented by the bright and tangy tomato artichoke salsa. The dish is grilled to perfection, resulting in a firm and juicy texture. Additionally, this dish requires only a few simple ingredients and can be prepared in under 30 minutes, making it a great option for busy weeknights.

Here are our top 9 tried and tested recipes!

GRILLED SWORDFISH WITH SALSA VERDE



Grilled Swordfish with Salsa Verde image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 17

Grated zest of 3 lemons, plus 2 halved lemons
10 cloves garlic, smashed
2 cups olive oil, plus more for the grill
1/4 cup fresh thyme, chopped
1 tablespoon Ottoman spice or Aleppo pepper
8 1-inch-thick swordfish fillets (8 to 10 ounces each)
1/2 small red onion, sliced 1/4 inch thick
1 small jalapeno pepper
1 tablespoon sherry vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
Juice of 1/2 lime
Kosher salt
2 avocados, pitted and quartered (skin on)
1 bunch watercress, trimmed
Flaky sea salt

Steps:

  • Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight.
  • Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno.
  • Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well.
  • Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes.
  • Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA



Grilled Swordfish Tacos with Tomatillo-Mango Salsa image

The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.

Provided by Sarah

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 12

2 semi-ripe mangoes, diced
3 limes, juiced, divided
1 orange, juiced
4 tomatillos, peeled and diced, or more to taste
1 small red onion, chopped
1 jalapeno pepper, seeded and diced
½ cup chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
6 (6 ounce) fillets boned, skinned swordfish
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
  • Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
  • Pour the pureed mango mixture over the salsa and mix well.
  • Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
  • Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 34.5 g, SaturatedFat 2.2 g, Sodium 206.8 mg, Sugar 12.1 g

GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA



Grilled Swordfish With Smoky Tomato-Anchovy Salsa image

This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

4 (8-ounce) swordfish steaks, cut ¾-inch thick
Salt and pepper
Extra-virgin olive oil
3 tablespoons red-wine vinegar, or to taste
1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
1 teaspoon tomato paste
2 small garlic cloves, smashed to a paste
1 medium red onion, diced small (about 1 cup)
1 sweet red pepper, diced (about 1 cup)
2 Fresno chiles, seeds removed and finely diced
4 anchovy fillets, chopped, plus 4 whole fillets for garnish
2 cups halved cherry tomatoes in different colors
Pinch of dried oregano
Arugula leaves, for garnish

Steps:

  • Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
  • In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
  • Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
  • Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
  • Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

GRILLED SWORDFISH WITH TOMATO ARTICHOKE SALSA



Grilled Swordfish With Tomato Artichoke Salsa image

This is probably the best swordfish I've ever tried. The presentation is great as well, because the salsa is so colourful. This great recipe was printed from the Internet sometime ago (sorry, it's been recopied and I don't know the original site) and I have made a few little changes from the original. Enjoy! (Prep time includes marinating time)

Provided by Just Call Me Martha

Categories     Low Cholesterol

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 ounce) swordfish steaks
2 cloves garlic
1/4 cup olive oil
1/4 cup freshly sqeezed lemon juice
1 pinch salt and pepper
1 tomatoes, diced
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1 green onion, sliced (include tops)
1/3 cup frozen corn kernels, cooked
2 tablespoons freshly chopped cilantro
1 pinch salt and pepper

Steps:

  • Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
  • Marinate fish for 30 minutes turning frequently.
  • In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
  • Add seasonings if desired.
  • Set aside while swordfish is marinating.
  • Remove swordfish from bag and discard remaining marinade.
  • Grill for approximately 5 minutes per side.
  • Top with salsa and serve.

Nutrition Facts : Calories 538.8, Fat 34.3, SaturatedFat 5.7, Cholesterol 66.3, Sodium 241.7, Carbohydrate 22.3, Fiber 6.3, Sugar 3.4, Protein 38.5

GRILLED SWORDFISH WITH ARTICHOKES, TOMATOES, AND OLIVES



Grilled Swordfish with Artichokes, Tomatoes, and Olives image

Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes better than any fish I know. I hesitate to say this, but there is some pretty high quality frozen swordfish referred to as "clipper sword," because it is caught and quick-frozen within hours. Freezing technology has advanced a great deal over the years, and I think a lot more of our seafood than we know is frozen and then thawed before we eat it. But back to cooking. Here we accent the steak like quality of swordfish with a collection of Mediterranean ingredients mixed together in a free-form chunky relish/salad type of preparation. The poached, then grilled artichokes are excellent all by themselves, but they are even better mixed with the other ingredients, and I think they complement the swordfish very well. You can substitute steaks of tuna, mahi mahi, or salmon in this recipe.

Provided by Christopher Schlesinger, John Willoughby

Categories     Cookstr Recipes

Number Of Ingredients 11

2 large artichokes
¼ cup vegetable oil
Salt and freshly cracked black pepper to taste
1 large tomato, cored and diced large
½ cup pitted brine-cured black olives
¼ cup roughly chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
¼ cup fresh lemon juice (about 1 lemon)
4 8-ounce swordfish steaks, about 1½ inches thick

Steps:

  • Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.
  • In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.
  • Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.
  • In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.
  • Check to be sure the fire is still at the medium-hot level. If it is not, add a bit of fuel and wait until it is caught. Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 5 to 7 minutes per side, turning only once. To check for doneness: Cut into one of the steaks; it should be just opaque throughout. Remove from the grill and serve, topped with the artichoke mixture.

GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA



Grilled Swordfish and Fiddleheads with Tomato Basil Salsa image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 6h52m

Yield 8 servings

Number Of Ingredients 23

3 fresh limes
3 cloves garlic, lightly crushed with the side of a knife blade and quartered
1-ounce peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes
1/2 cup rice vinegar
1/4 cup soy sauce
6 scallions, sliced on the bias
2 pounds cleaned swordfish, skin removed and cut into blocks
1/4 cup olive oil
Salt and freshly ground black pepper
16 fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering
2 tablespoons rice wine vinegar
1 garlic clove, lightly crushed with the side of a knife blade and quartered
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup packed fresh basil leaves
2 large ripe tomatoes, seeds removed and diced into 1/4-inch pieces
2 shallot cloves, diced small
3 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces
Salt (if needed) and freshly ground black pepper

Steps:

  • To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
  • To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
  • Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
  • Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
  • Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.

GRILLED SWORDFISH WITH SMOKED TOMATO SALSA



Grilled Swordfish With Smoked Tomato Salsa image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds swordfish, about 1-inch thick
Juice of 3 limes
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Salt
Cayenne pepper
2 medium-ripe tomatoes, cut in thick slices
1 large onion, peeled and cut in thick slices
2 tablespoons finely chopped scallions
2 tablespoons minced fresh coriander

Steps:

  • Divide the swordfish into four pieces of equal size. Place it in a dish that will hold it in a single layer.
  • Combine the juice of one lime with the cumin, one-fourth cup of olive oil and salt and Cayenne pepper to taste. Pour over the fish and turn it to coat all sides. Marinate about 45 minutes.
  • Preheat grill or broiler. Brush the tomato and onion slices with the remaining olive oil and grill or broil them until they just begin to sear. Remove from grill, allow to cool slightly.
  • Finely chop the tomatoes and onions and combine with the scallions, coriander and remaining lime juice in a bowl. Season to taste with salt and pepper. Set aside.
  • Grill or broil the fish to the desired degree of doneness. It should take about eight minutes for medium.
  • Check seasonings of salsa. Serve the fish with a topping of the salsa on each portion.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 30 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 796 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA



Grilled Swordfish with Fresh Tomato-Herb Salsa image

Categories     Fish     Tomato     Broil     Low/No Sugar     Backyard BBQ     Basil     Summer     Grill     Grill/Barbecue     Swordfish     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks (3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

Steps:

  • Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
  • Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA



Grilled Swordfish, Green Beans and Spicy Tomato Salsa image

Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too.

Provided by LifeIsGood

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

4 (6 -8 ounce) swordfish steaks (1/2 inch thick)
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
3/4 lb green beans, cooked until tender (about 3-5 minutes)
1 (15 ounce) bag lettuce (I use spring mix)
2 tablespoons fresh lemon juice
5 tablespoons olive oil
salt & freshly ground black pepper, to taste
3 -4 plum tomatoes, seeded and chopped
2 tablespoons capers, drained
1/2 cup red onion, chopped
1 garlic clove, chopped
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon balsamic vinegar (to taste)
6 -8 tablespoons olive oil (to taste)
1/4-1/2 teaspoon crushed red pepper flakes (to taste)
1/2 cucumber, peeled, seeded and diced
salt & freshly ground black pepper, to taste

Steps:

  • Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
  • Make the salsa by mixing all ingredients together, season to taste. Set aside.
  • Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
  • Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
  • Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
  • Place the swordfish on top of a pile of dressed greens.
  • Spoon the tomato salsa on top of the swordfish.
  • Enjoy!

Nutrition Facts : Calories 705, Fat 55.8, SaturatedFat 8.9, Cholesterol 112.3, Sodium 309.8, Carbohydrate 15.7, Fiber 5, Sugar 7, Protein 37.6

Tips:

  • To ensure the swordfish is cooked evenly, use a fish spatula to gently flip it during grilling.
  • For a more flavorful salsa, use roasted tomatoes instead of fresh ones.
  • If you don't have any artichoke hearts on hand, you can substitute canned or frozen ones.
  • To add a bit of heat to the salsa, include a minced jalapeño pepper.
  • For a refreshing side dish, serve the grilled swordfish with a green salad or roasted vegetables.

Conclusion:

Grilled swordfish with tomato artichoke salsa is a delicious and healthy meal that's perfect for a summer barbecue or weeknight dinner. The swordfish is cooked to perfection, and the salsa is a flavorful and refreshing complement. This dish is sure to be a hit with everyone who tries it!

Related Topics